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Creamy Scallop Spaghetti
This is one of our all-time favourite pasta dishes to make, because it's oh so creamy and the 'scallops' add a real touch of class. This is a perfect dish to celebrate a date night or an evening in with friends or family, plus it's surprisingly simple!
Before you start
Preheat the oven to 140ºC, fan setting. Frying pan | Large saucepan | Kettle (boiled)
Ingredients
For the scallops
- 400g king oyster mushrooms
- 50ml white wine (mild tasting)
- 50ml water
- 1 tbsp capers, plus 1 tbsp of the brine
- ½ lemon
- 1 sheet of nori
- Pinch of salt
- 2 tbsp olive oil
For the sauce
- 2 tbsp plant-based butter
- 3 garlic cloves
- 100ml white wine (mild tasting)
- 200ml soya cream
- 100g plant-based parmesan, grated
- ½ lemon
- 10g parsley
- Salt and black pepper to taste
For the pasta
- 400g spaghetti
Method
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1.
First, prepare the scallops | Cut the caps off the mushrooms and save them for another recipe (they work well in a quick stir fry) | Cut the mushroom stems into 2cm thick slices
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2.
Prepare the rest of the ingredients | Roughly chop the capers | Cut the lemon in half | Shred the nori with a blender or a very sharp knife
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3.
Marinade the scallops | Put the white wine, caper brine, capers, half the lemon juice, nori sheet and a pinch of salt in a bowl and stir to combine | Add the mushroom scallops to the bowl and mix them with a fork to combine, making sure they’re well covered | Leave the mushrooms to marinate for a minimum of 20 minutes, ideally an hour if you have the time
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4.
Cook the scallops | Warm 2 tablespoons of olive oil in a frying pan over a medium heat | Once warm, add the scallops to the pan with a pair of tongs | Sear the scallops on both sides until they’re beginning to crisp up and turn golden in colour | Spoon the marinade over the scallops if the pan is looking a little dry - try to use all the marinade as it has lots of flavour | Take the scallops out of the pan, put them on a baking sheet, put the sheet in the oven to keep them warm
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5.
Cook the pasta | Cook the pasta according to packet instructions | Once cooked, drain - saving the pasta water
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6.
Make the sauce | Peel and grate the garlic | Pick the parsley leaves and dice | In the same pan, melt the butter over a medium heat | Add the garlic and stir for 30 seconds until aromatic | Add the white wine to the pan and bring to a simmer | Once the aroma of alcohol has subsided, add the cream and parmesan to the pan and stir it to combine | Squeeze the remaining lemon juice into the pan and reduce the heat right down to a gentle simmer | Add a little pasta water to the sauce to loosen | Add the parsley (saving a little for garnish) and fold into the sauce | Taste the sauce and season to perfection with salt and pepper | Add the pasta to the pan and fold it into the sauce
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7.
Time to serve | Serve the pasta into bowls, top with the scallops, garnish with parsley and serve immediately
